Kathleen Rear

 

I cobbled this soup together out of freezer and pantry staples. It turned out rather well!

Meatball Minestrone Soup

1 lb Sweet Italian sausage

a drizzle of Olive Oil

1 15oz. can White Beans

1 15oz can Diced Tomatoes

2 cups Mixed Frozen Veggies

1 cup Dried Shaped Pasta (I used Gemelini)

1.5 tablespoons Better Than Bouillon Beef stock concentrate

1 tablespoon dried Italian Herb Mix

1 teaspoon dried Thyme

2 teaspoons grated Fresh Garlic

4 cups Water

Salt & Pepper

If you are working with sausage links take the casing off then roll the sausage meat into roughly 1 inch balls. In a nonstick sauté pan, heat the olive oil over medium high heat and add the meatballs. Cook for about 5 minutes or until brown and no longer pink in the middle. Set aside.

In a large pot with lid combine the tomatoes (and juice), white beans (plus the canning liquid), frozen veggies, garlic, stock concentrate, herbs and water. Stir to mix then turn the heat to medium and bring to a low boil. Cook until the frozen veggies are tender but still retain their bright color, about 7-10 minutes.

Add in the meatballs and any juice accumulated in the pan.

Add the dried pasta. Cover and cook for about 10 minutes or until the pasta is done.

Taste for seasoning and add salt and pepper to taste.

Serve with a sprinkle of cheese and garlic bread.